Seeds for sprouting

Seeds for sprouting

On blotting paper or paper towel
Turn your kitchen windowsill into a source of food with these two easy to grow and great flavoured mustard and salad cress varieties.

To create your own Cress heads
Put some cotton wool in the bottom of an egg-shell, moisten it with tap water then sprinkle on mustard or cress seeds.

The following advice is from the Food Standards Agency's website:

The following advice is from the Food Standards Agency's website:

http://www.food.gov.uk/news/newsarchive/2011/june/ecoli

"Following further cases of E. coli in France, the Food Standards Agency is revising its guidance on the consumption of sprouted seeds such as alfalfa, mung beans (usually known as beansprouts) and fenugreek.

As a precaution, the Agency is advising that sprouted seeds should only be eaten if they have been cooked thoroughly until steaming hot throughout; they should not be eaten raw. The Agency also advises that equipment that has been used for sprouting seeds should be cleaned thoroughly after use. You should always wash your hands after handling seeds intended for planting or sprouting."